spoonsful of lively yeast and a little salt, let them rise, and when you
are nearly ready to bake them, stir in a large spoonful of melted
butter, butter the rings and bake on a griddle, or in the dripping-pan
of a stove. Split and butter before sending them to table.


Mush Muffins.

Make a quart of mush, put into it a lump of butter or lard, the size of
two eggs, and a little salt, previously to making the mush, have ready a
pint of light rising, stir into it a pint of new milk, and the mush,
with as much wheat flour as will make it a very thick batter, let it
rise four or five hours, and when light, set it in a cold place, till
you are ready to bake, dip a spoon in water each time, and put the
batter on the griddle in small cakes, or bake in rings. You may make it
a little stiffer, and roll it out to bake in large cakes. If it should
sour, put in a little salaeratus. If you have no milk, water will do
instead. They will be nice toasted.


A Loaf of Muffin Batter.

Stir into a pint of mush a small lump of butter, a little salt, a pint
of milk, and wheat flour to make a thick batter; stir into it half a tea
cup of yeast, and let it rise, when it is light, butter a pan, pour it
in and bake, eat it hot, at breakfast or supper. It will bake in a
shallow pan in half an hour, if in a deep vessel, allow more time.


Boiled Milk Muffins.